Summer Dreaming: Peach Canning With A Delicious Twist!

[@terrenspencer4439]

Looks phenomenal!

[@NancyShepler-d1i]

These look great. As a long time canner I would not try to cool the jars quickly. The shock could break your jars. It's best to let them cool on the counter, not moving them for at least 12 hours.

[@kaylah501]

If you get the opportunity, get yourself some Colorado peaches, specifically Palisade Peaches. They're in season from late June until late September/early October. I've had both Georgia peaches and Palisade peaches. And let me tell you, the Palisade peaches are the best. Either way, you can't go wrong with peaches

[@DawnByrnes]

What can I substitute for the chardonnay?

[@JonHolz-no3ju]

Am I just missing the printed recipe? This looks awesome and peach season is coming. Please help.

[@dianehughes4037]

Did you ever find the recipe???

[@JonHolz-no3ju]

Hi and sorry for the delay. No, I never did find/get the recipe. My biggest thought was around the ratio of wine to honey. I used 3 parts wine to 2 parts honey. I also could not find purple basil so I used normal basil and added some anise pods. I one made one jar so I’ll let you know how it tastes in winter when I open it.